When I was in New York, back in February, I got into a very intense conversation with some friends (one of whom works in the art world) about whether great food rises to the level of great art. Specifically, we were talking about food at the highest level–the kind of food you saw in my French Laundry post yesterday–and whether those who make it share the same status as those who make art at the highest level. When I got back from my trip, I was lucky enough to meet artist and chef David Thorne at the Molly Stevens cookbook dinner I attended back at Elysian (David’s “occasional” restaurant) in March.